The Press Club is a two-hatted restaurant owned by chef and restaurateur George Colombaris. The Press Club showcases Colombaris’ Greek heritage together with modern Australian dishes, and is one of the most popular venues in Melbourne.
Ever since I started to watch Masterchef and there was a challenge where the contestants had to cook at The Press Club, I wanted to try out the Degustation menu with the distinctive Aphrodite dessert. However, I never got around to visiting and the dessert no longer exists, yet I still had to make to this famous venue. Previously, I had only come here late one night for a dessert fix and found the desserts were absolutely delectable, so high expectations were set for the food.
The Press Club is a classy yet welcoming place – there are dark floors, a wooden ceiling which have dangling light globes and beautiful textured wallpaper. Tables are decked out with a white table cloth and have a spot of colour in the form of an orange water glass (which I loved!), and are spaced out perfectly and is what adds the casualness to the place. The staff are friendly, passionate and knowledgeable and make the place even warmer. The kitchen is an open style theatre and allows diners to look at the chefs preparing meals. Just at the front of the open kitchen is a marble table which serves as a “Chef’s Table,” where diners can see the chefs plating up dishes right in front of them. The restaurant exudes elegance and class.
My friends and I arrived for a lunchtime meal and had three options menuwise to select from – Mini Symposium Degustation, The Kerasma or the Business Lunch. The Mini Symposium Degustation was 6 courses that each person on the table would get, The Kerasma was the ” To Treat and To Share” menu, where the entire table would have a selection of Tastes, Small, Main and Dessert dishes to share and lastly, the Business Lunch where you could either select from 2 or 3 courses. We decided to do the Business Lunch and I opted for the 3 courses.
The meal started off with complimentary bread that came with house-made salted cod roe butter. There were two different types of bread available – olive and plain. I wasn’t a massive fan of the salted cod roe butter (due to not being a massive fan of cod), however the rest of the table did enjoy it and said it complimented the breads, and was especially suited to the olive bread. The butter itself was airy, light and fluffy and the texture was perfect. For my first course I had the Peas, Pickled Mushroom, Marouli which I thought was a very fresh dish made from the freshest of ingredients. The ingredients worked well together and had a great after taste as well – clean and delicious. I would have liked more of the avocado to be added, but that’s just being picky.
My next dish was Salmon, Fosolakia, Skordalia. Fosolakia is the Greek for beans and Skordalia is a thick puree made of crushed garlic with a thick base such as potatoes etc. The Salmon was the perfect pink colouring and cooked to perfection with the right amount of crispness in the skin. Matched together with the beans and the puree sauce – it made for a great combination and was my favourite dish of the day. The fish was juicy and flavoursome and the beans provided the texture in the form a great crunch.
For dessert I had the Karythopita, Creme Fraiche, Cherry – which was a de-constructed cheesecake / walnut cake. This dish was good but not great. The crumble was fresh and tasted great. The main cheesecake / walnut cake part was nice and had great texture and flavour, but as a whole I thought this dish could have been a whole lot better. My friend had the Fruits and Sorbet Ice cream – three different house-made flavours of sorbet with fresh fruit. The flavours were deceiving and not what you would expect from the colours that you see. Worth trying!
Overall the food and ambience of The Press Club is fantastic and the staff are friendly and attentive. You can fire off any questions you have about the menu or drinks and they will tell you the answers, and if they don’t know it they wouldn’t hesitate to go and find out. Perfect service! The quality of the food is fantastic and you can tell that real care and love has been put into every dish.
The Press Club has announced on its site that it will be closing in March 2013 and a complete refurbishment of this space will welcome Gazi’, an informal restaurant inspired by the street food of Athens. For more information please visit their website – http://www.thepressclub.com.au/newsreviews.html
Rating : 4 Pandas
Menu –There are many menus to select from – Lunch menu (http://www.thepressclub.com.au/lunchmenu.html) – which consists of the Keresma, Business Lunch and Mini Symposium Degustation Menus, Dinner Menus (http://www.thepressclub.com.au/dinnermenu.html) – which is the Symposium Degustation where you can select from either 5 or 8 courses
Atmosphere / Ambience: Classy, Elegant and Inviting
Standout Dish: Salmon, Fosolakia, Skordalia. Fosolakia
Service: Fantastic, Friendly, Attentive and Knowledgeable. Outsanding service!
Online Booking: Yes and Reservations are Essential – via http://www.thepressclub.com.au/bookings.html
Restaurant Details and Location:
72 Flinders St, Melbourne
Tel No: 9677 9677
Monday – Sunday: 12pm to 3pm
Monday – Sunday: 6pm to 10pm
Was it hard to make a booking here?
If you call about a week in advance, it shouldn’t be too bad. It also depends on when you are looking to book for…the usual peak times like thurs or fri dinner might be harder than normal. Hopefully you get to try out their food! =)